Old-Fashioned Pimento Cheese

Name: Old-Fashioned Pimento Cheese Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 5 ounces extra-sharp yellow cheddar cheese; 5 ounces extra-sharp white cheddar cheese; ¼ teaspoon ground red pepper; ¼ teaspoon ground black pepper; ¾ cup mayonnaise; ¼ cup minced roasted red peppers (drained, or pimento peppers)

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Homemade Old-fashioned Pimento Cheese with roasted red peppers is truly a Southern thing. In fact, this delicious spread is often called the “Caviar of the South.”

Full of cheesy goodness, this simple pimento cheese recipe includes white and yellow extra-sharp cheddar cheese, roasted red peppers (instead of pimento peppers), mayonnaise, and ground red and black pepper. That’s it!

A wooden bowl full of pimento cheese spread.

These finger sandwiches are often served on white bread with the crust removed and cut into quarters. In fact, pimento cheese sandwiches are among the most popular foods served at the Masters Golf Tournament, held each year in Augusta, Georgia.

This old-fashioned recipe, which my friend Kay Judkins shared with me, is my all-time favorite, and I hope you will try it.

Jump to:

Why I love this recipe, and you will too!
Ingredient notes:
Here’s how to make Old-Fashioned Pimento Cheese:
Serving suggestions:
How to store it:
Recipe variations:
Recipe FAQs:
Sharon’s tip:
More southern recipes:
📋 Recipe:

Why I love this recipe, and you will too!

Only five simple ingredients and four easy steps!
Old Fashioned Pimento Cheese is a versatile appetizer or dip that can be made several days before you plan to serve it.
It’s a comfort food that brings back many happy memories of family gatherings whenever I serve it.

Ingredient notes:

Ingredients for pimento cheese spread including two types of extra-sharp cheese.

It’s really easy to make, and you can whip up a batch in about 15 minutes. All you need is:

Extra-sharp white and extra-sharp yellow cheddar cheeses: are aged longer and full-bodied, and bursting with flavor. They taste the same, and the only difference between the two is the color. Yellow cheddar is colored with annatto, a vegetable food coloring. I think the combination of colors makes this dish more visually appealing. But, feel free to use what you have.
Mayonnaise: binds everything together and provides a bright, tangy freshness to the spread. I won’t go so far as saying everyone in the South uses Duke’s, but it is mighty popular here and my favorite.
Pimentos or jarred roasted red peppers: are both at home in this dish, and although this recipe calls for roasted red peppers, you can also use pimento peppers.
Ground red pepper and ground black pepper: enhance the spread’s flavors and give it a barely perceptible kick.

You can find complete measurements in the recipe card below.

Here’s how to make Old-Fashioned Pimento Cheese:

Gather your ingredients, and use a box grater or a food processor to grate the cheese.

A food processor with grated cheese in the bowl.

Drain the pimento or roasted red bell pepper and mince.

Minced roasted red bell pepper on a cutting board.

Add the grated cheese, red and black pepper, minced pimento or roasted red bell pepper, and mayonnaise to a medium-size bowl and mix to combine.

Mayonnaise, cheese, pimentos and pepper in a clear glass bowl.

Cover and refrigerate until you are ready to serve. Serve with your choice of crackers, or see serving suggestions below.

Pimento cheese in a small wooden bowl with a knife and crackers.

Serving suggestions:

The most common use of this spread is as an appetizer or dip. I like to serve it with plain Ritz crackers but feel free to use your favorite crackers instead.

Pimento cheese spread is also a unique addition to a Relish Tray or charcuterie board and an essential ingredient in my Ultimate Southern-Style Burger.

Pimento cheese can also be used to make sausage balls, quiches, quesadillas, wraps, omelets, poppers, sausage dip, fritters, grilled cheese, and hushpuppies.

How to store it:

You can store this spread in an airtight container in the refrigerator for up to five days. I do not recommend freezing it; it will adversely affect the texture.

Recipe variations:

I like the taste of roasted red peppers in this recipe; however, pimentos are more commonly used. Try them both and see what you think.
Most pimento cheese recipes call for mayonnaise, but cream cheese, sour cream, or a combination of these ingredients are suitable substitutes. Add three-quarters of a cup instead of the mayonnaise to substitute either cream cheese, sour cream, or a combination.
If you would like to add a bit more heat to your spread, feel free to add one or two tablespoons of finely diced jalapeños with the ribs and seeds removed.
I like to use extra-sharp cheddar in this recipe but feel free to use mild or sharp.

Recipe FAQs:

What are pimento peppers?

Pimento peppers are small, red, heart-shaped, sweet chili peppers. They are very mild and not at all spicy. Besides being a major ingredient in many pimento cheese recipes, and stuffing green olives, dried pimento peppers are also an ingredient in paprika.

Can I use purchased shredded cheese instead of grating my own?

The short answer is yes, and I do so occasionally because of the convenience. However, convenience aside, it is cheaper to grate your own, and hand-grated doesn’t contain any of the preservatives to keep it from clumping.

Sharon’s tip:

I use a food processor fitted with a shredding disk to grate my cheddar and it only takes seconds. If you don’t have a food processor, you can use a box grater, vegetable chopper, or a sharp knife. If using a knife, slice the blocks as thinly as possible and then cut it into thin strips.

More southern recipes:

If you are looking for other popular recipes from the South, check out these delicious favorites: Southern Fried Fish, Black-Eyed Pea Soup, Southern Collard Greens, and Southern Deviled Eggs. Intrigued? Here is a link to all of my Southern Recipes.

⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones; I hope you come back soon.

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A bowl of pimento cheese spread in a bowl with crackers below it.

Old-Fashioned Pimento Cheese Recipe

Sharon Rigsby

Full of cheesy goodness, this simple, old-fashioned pimento cheese recipe includes white and yellow sharp cheddar cheese, roasted red peppers instead of pimento peppers, mayonnaise, and ground red and black pepper.

5 from 8 votes

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Prep Time 15

Total Time 15

Course Appetizer, Condiment, Lunch

Cuisine American, Southern

Servings servings

Calories 314 kcal

Equipment

▢
Food processor with a shredding disk, box grater or vegetable chopper

Ingredients

▢ 5 ounces extra-sharp yellow cheddar cheese
▢ 5 ounces extra-sharp white cheddar cheese
▢ ¼ teaspoon ground red pepper
▢ ¼ teaspoon ground black pepper
▢ ¾ cup mayonnaise
▢ ¼ cup minced roasted red peppers drained, or pimento peppers

Instructions

Use food processor fitted with a shreding disk and grate the cheese.
Drain the roasted red peppers and mince.
Place the grated cheese, red and black pepper, roasted red peppers, and mayonnaise in a medium-size bowl and mix to combine.
Cover and store in the refrigerater until you are ready to serve.

Notes

Whether purchased or homemade, pimento cheese is a versatile ingredient and can make sausage balls, quiches, quesadillas, wraps, omelets, poppers, sausage dip, fritters, and hushpuppies.

Most pimento cheese recipes call for mayonnaise, but cream cheese, sour cream, or a combination of these ingredients are suitable substitutes. To substitute either cream cheese or a mix, add three-quarters of a cup instead of the mayonnaise.

If you would like to add a bit more heat to your spread, feel free to add one or two tablespoons of finely diced jalapeños with the ribs and seeds removed.

I like to use extra-sharp cheddar in this recipe, but feel free to use mild or sharp.

I use a food processor fitted with a shredding disk for grating, and it only takes seconds. If you don’t have a food processor, you can use a box grater, vegetable chopper, or a sharp knife. If using a knife, slice the cheddar as thinly as possible and then cut it into thin strips.

Nutrition

Calories: 314kcalCarbohydrates: 15gProtein: 19gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 12mgSodium: 594mgPotassium: 4mgFiber: 1gSugar: 4gVitamin A: 200IUVitamin C: 3.3mgCalcium: 10mgIron: 0.5mg

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Comments

5 from 8 votes (3 ratings without comment)